Active time: 20 minutes Total time: 20 minutes
Bone broth is simply a stock simmered long enough to pull the gelatin, collagen and minerals, such as calcium, from the bones. It has an extra rich flavor and pleasing texture, making it the perfect liquid to use in any soup — especially one, like this egg drop soup, where the flavor of the liquid is central to the dish. This recipe serves one, but doubles, triples or quadruples easily to feed more.
Bone Broth Egg Drop Soup
- 1 cup (250ml) bone broth
- 1/8 teaspoon ginger, grated
- 1/2 teaspoon tamari or soy sauce, plus more, to taste
- 1 green onion, trimmed and minced
- 1/2 cup (115g) spinach leaves, chopped
- 1/4 cup (20g) enoki mushrooms or shiitake mushrooms, thinly sliced
- 1 large egg, lightly beaten
- 1 teaspoon toasted sesame oil
- Pinch of white pepper (optional)
Put the broth, ginger and tamari in a small saucepan. Bring to a simmer over medium heat. Stir in green onions (reserve a few for garnish, if you like) and mushrooms; bring to a boil. Stir in spinach. Simmer until fully wilted, about 2 minutes. Taste and add more tamari, if you like.
With the soup simmering and while stirring constantly, drizzle in the egg. It will cook in ribbons.
Remove from heat. Transfer to a bowl, garnish with sesame oil, white pepper and reserved green onions, as desired. Serve immediately.
Serves: 1 | Serving Size: 1 1/2 cups
Nutrition (per serving): Calories: 173; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 219g; Sodium: 594mg; Carbohydrate: 11g; Dietary Fiber: 1g; Sugar: 4g; Protein 14g